BRAISED DUCK WITH SHALLOTS, PORCINI AND SEMOLINA

SERVES 6

6 (about 1.5kg) duck marylands 1 cup (20g) loosely packed dried porcini mushrooms (from gourmet food shops and grocers) 1 carrot, finely chopped 1 onion, finely chopped 12 eschalots, peeled 3 garlic cloves, crushed

1/2 bunch sage, leaves picked 3 thyme sprigs, leaves picked 4 bay leaves 1/3 cup (90g) tomato paste 1/2 cup (125ml) dry white wine 3 cups (750ml) chicken stock Micro purple basil and micro radish leaves (optional – substitute small basil leaves), to serve

SEMOLINA

2 cups (500ml) milk 3/4 cup (150g) fine semolina 20g unsalted butter, chopped 50g Taleggio, rind removed, chopped 1/2 cup (40g) finely grated parmesan

Rub duck with 2 tsp salt flakes. Set aside for 1 hour to come to room temperature.

Meanwhile, place porcini in a heatproof bowl with 1 cup (250ml) boiling water. Set aside for 10 minutes to soften. Using a slotted spoon, remove porcini from steeping liquid and set aside in a bowl. Strain liquid through a fine sieve into a second bowl and set aside.

Preheat oven to 150°C. Heat a large non-stick saucepan over medium heat. In 2 batches, add duck, skin-side down, and cook for 5-6 minutes or until golden. Turn and cook for a further 2 minutes or

until golden. Transfer duck to a heavybased roasting pan, reserving fat. Add carrot, onion, eschalots, garlic and herbs to the duck fat and cook, stirring occasionally, for 8 minutes or until onion has softened.

Add porcini and tomato paste, and cook, stirring constantly, for 2 minutes or until darkened slightly. Increase heat to high, add wine and cook, stirring occasionally, for 3 minutes or until thickened slightly. Add reserved steeping liquid and stock. Bring to the boil, then transfer to roasting pan with duck.

Cover pan with foil and roast for 2 hours 30 minutes or until duck is tender. Remove foil, increase oven to 220°C and cook for a further 40 minutes or until skin is crisp. Remove from oven and rest for 15 minutes.

Meanwhile, for the semolina, combine milk and 2 cups (500ml) water in a large saucepan over medium heat. Bring to a simmer and whisk in semolina. Cook, whisking constantly, for 3- 4 minutes or until thick. Add butter and cheeses, and stir well to combine.

Divide semolina among serving bowls. Top with duck. Spoon over cooking liquid, season and scatter with herbs to serve.